Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

The night before you want to eat these chicken skewers, make your marina

Open one can of refrigerated coconut milk and carefully remove the solidified milk into a large bowl

¼ Cup + 2 Tbsp. of the water, thin out the milk solids with a whisk

Add in garlic, turmeric, coriander, curry powder, cumin ginger, and cayenne. Whisk together and using a little cooking by feel, add in a little coconut water at a time to continue thinning the mixture. You want it to in between clumpy and runny.

Season your chicken with a little kosher salt and cut into 1” cubes

Reserve about ½ cup of the marinade in a separate container for basting on the grill

Add your chicken to your marinade (do not use your hands without gloves otherwise they will get stained), and combine until chicken is completely coated. Cover and refrigerate overnight

Now it’s time to make the sauce! Remove your coconut milk the same way we did in step 2, but put it in a blender instead of a bowl. Add in the lime juice, cilantro and mint along with ½ cup of the coconut water and blend on high. Add in more coconut water to thin the mixture, and season with salt and pepper to taste